Beef And Caramelized Onion Ragù

Name: Beef And Caramelized Onion Ragù
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 6

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This dish transforms a humble cut of beef into an elegant and deeply flavorful pasta centerpiece, perfect for holidays or special occasions. Inspired by Pasta Genovese, a rich, slow-cooked ragu from Naples (despite its name suggesting otherwise!), this recipe uses time as its most valuable ingredient. Chuck roast, a budget-friendly cut of beef, becomes meltingly tender after a long braise with Marsala wine, caramelized onions, and aromatic vegetables, resulting in a truly luxurious sauce.

Another perk is that this dish is easy to make ahead, and even develops more flavor if you do so. Prepare the sauce, then cool, refrigerate for up to three days, and gently reheat before tossing with pasta. This flexibility makes it a stress-free choice for entertaining or holiday prep–it’s a win win recipe all around.

Rated 5.0 stars by 1 users

Prep Time

20 minutes

Cook Time

3 hours 5 minutes

Ingredients

2 tablespoon olive oil

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1 1/2 pound chuck roast, cut into 6 pieces
2 1/2 teaspoons kosher salt, divided
3 pounds onions, about 4 large onions, halved and thinly sliced
2 garlic cloves, chopped
1 carrot, finely chopped
1 celery rib, finely chopped
1/3 cup tomato paste
1 bay leaf

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1 cup sweet marsala wine
3/4 cup water
1 (3-inch) piece parmesan rind
1 pound paccheri pasta

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1 cup freshly grated parmesan cheese, plus more to serve.

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Instructions

Heat a large braiser over medium high heat. To the hot pan add the oil and heat another few seconds. Dry the chuck roast well with a paper towel, and season with 1 teaspoon salt.
Add the meat to the pan and cook, undisturbed, until deep golden brown on the first side, about 4 minutes. Flip the meat and brown on the other side, another 3 to 4 minutes. Remove the meat to a plate. To the hot pan, add the onions and another 1 teaspoon salt. Stir to combine. Cook, stirring often and scraping the brown bits from the bottom of the pan, until the onions are lightly browned and soft, about 15 minutes. If at any point the bottom of the pan starts to get too dark and approach burning, add a few tablespoons of water to the pan and scrape the bottom to release it.
Reduce the heat to medium and add the garlic, carrot and celery along with the remaining 1/2 teaspoon salt. Cook, stirring occasionally until the vegetables are soft and fragrant, about 4 minutes. Add the tomato paste and stir with the vegetables for about 3 minutes for it to caramelize slightly. Add the bay leaf, marsala wine and water. Nestle the seared meat into the sauce along with the parmesan rind. Cover with the lid and adjust the heat to maintain a gentle simmer. Cook covered for 1 hour and 45 minutes.
Remove the lid and stir the sauce. Return the lid to the pan but place it slightly askew so just a little bit of air gets in. Cook for another 45 minutes at a low simmer. Allow the sauce to rest for 15 minutes before shredding the meat and removing and discarding the bay leaf, parmesan rind and any extra fat. Return the sauce to low heat to keep warm.
Bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta to the water and cook until al dente, about 1 minute less than package directions. Using a pasta spider remove the pasta directly from the water to the sauce along with 1/2 cup pasta water. Adjust the heat to medium and sprinkle the bare pasta with the cheese. Toss well to coat, adding more pasta water as needed to create a light sauce that clings to the pasta. Serve with more parmesan if desired.